Week 12 Skin Savvy, Eye Catching
FRESH FRUIT
8 medium apples
3 large cantaloupes
4 pints blueberries
5 medium lemons
11 medium oranges
2 large honey dew melons
1 large watermelon
2 large mangos
3 pints raspberries
1 large pineapple
5 pints strawberries
6 large bananas
5 medium limes
1 pound Mission Figs
2 large pink grapefruits
Red seedless grapes (enough for 1 cup)
FRESH VEGGIES
2 large white onions
4 large red bell peppers
23 medium plum tomatoes
8 ounces spinach leaves (enough for about 6 cups)
1 bunch (6 to 8) green onions
7 medium sweet potatoes
5 large red onions
2 large avocados
6 large carrots
1 large yellow bell pepper
3 large yellow onions
2 large butternut squash
2 medium celery ribs
4 ears of fresh corn
1 medium jalapeno pepper
3 large green bell peppers
6 large beefsteak tomatoes
1 small jalapeno pepper
4 large Portobello mushrooms
1 medium eggplant
1 bunch (6 to 8) green onions
3 bunches broccoli (enough for 5 cups)
1 large spaghetti squash
4 large shallots
8 ounces arugula leaves (enough for 8 cups)
6 ounces mesclun lettuce mix (enough for 6 cups)
1 medium head Boston lettuce
1 medium head romaine lettuce
FRESH HERBS
Mint
Rosemary
Tarragon
Basil leaves
Cilantro
Parsley
1 whole head garlic (or 10 medium sized cloves)
Sage
Turmeric
4 (1-inch pieces) ginger
Parsley
Thyme Leaves
Chives
Oregano
DAIRY, CHEESE & EGGS
1 large container plain reduced-fat yogurt (enough for 2 cups)
2 ½ dozen large eggs
8 ounces reduced fat, grated Monterey Jack cheese (enough for 2 cups)
1 small container reduced fat sour cream (enough for 1 cup)
Mascarpone cheese (enough for 1 cup).Half and half (enough for ½ cup)
Whipping cream (enough for ¼ cup)
1 stick butter
10 ounces grated Parmesan cheese (enough for 2 cups)
2 sticks unsalted butter
Reduced-fat milk (enough for ¾ cup)
1 small container reduced fat Ricotta cheese (enough for 1 cup)
3 large containers reduced fat vanilla flavored yogurt (enough for 11 cups)
CHECK YOUR CUPBOARD
Salt & Pepper
Pure vanilla extract
Chili powder
Ground cumin
Kosher salt
Baking Powder
Baking Soda
Ground cinnamon
Ground nutmeg
Paprika
Cornstarch
Crushed red pepper flakes
Lemon Oil or lemon extract
CONDIMENTS
Light soy sauce (enough for 1 tablespoon)
Dijon mustard (enough for 2 tablespoons)
Hoisin sauce (enough for 2 tablespoons)
Soy sauce (enough for 2 tablespoons)
Cocoa powder (enough for 2 tablespoons)
FLOUR & SUGAR
Whole wheat flour (enough for 1 1/3 cups)
All natural sugar (enough for 3 ½ cups)
Unbleached all-purpose flour (enough for 4 cups)
Brown sugar (enough for 2 ½ cups)
Confectioner’s sugar (enough for ¼ cup, plus extra for coating cookies)
Honey (enough for 1 2/3 cups)
OILS & VINEGARS
Canola oil (enough for 2 cups)
Olive oil (enough for 2 cups)
Sesame oil (enough for 1 tablespoon)
Rice wine vinegar (enough for 2 tablespoons)
Balsamic vinegar (enough for 2 tablespoons)
WINE & SPIRITS
Red wine (enough for ½ cup)
Brandy (enough for ¾ cup)
GRAINS
Old-fashioned rolled oats (enough for 4 cups)
Ground flaxseed (enough for ¾ cup)
Brown rice (enough for 4 cups)
Sesame seeds (enough for 2 tablespoons)
PANTRY BREADS
4 (10-inch) whole grain tortillas
1 (16-ounce) whole grain (French bread style) loafs
8 (6-inch) whole wheat tortillas
4 (10-inch) corn tortillas
4 prepared crepes
JARS & CANS
Apple juice (enough for 3 cups)
Tomato paste (enough for 4 tablespoons)
2 canned chipotle peppers in adobo sauce
Homemade chicken stock or low sodium chicken broth (enough for 3 quarts)
Sweetened dried cranberries (enough for ½ cup)
Orange marmalade (enough for ¼ cup)
Apple juice (enough for 1 cup)
White grape juice (enough for 1 cup)
Grapefruit juice (enough for 1 cup)
2 (7-ounce) packages skinless, boneless pink salmon
1 (12-ounce) can tuna, packed in oil
1 (8-ounce) can sliced water chestnuts
1 (14-ounce) can artichoke hearts
1 (16-ounce) can cannellini beans
10 to 12 large olives, (enough to equal 1 cup, chopped)
Minced oil-packed sun-dried tomatoes (enough for ¼ cup)
NUTS
Sliced almonds (enough for 1 cup)
Pecans (enough for 1 cup)
Toasted pecans (enough for 1/3 cup)
Chopped walnuts (enough for 1 cup)
Peanuts (enough for 2 tablespoons)
Macadamia nuts (enough for 1 cup)
FRESH SEAFOOD
4 (6 to 8-ounce) halibut steaks
MEAT & POULTRY
3 ounces thick bacon
2 large (8-ounce) skinless, boneless chicken breast halves
8 ounces pancetta
4 (8-ounce) New York strip steaks
13 ounces skinless boneless chicken breast cutlets
4 boneless, skinless chicken thighs
SHOPPING DAY TIPS:
FOR: BROILED GRAPEFRUIT With Honey Mascarpone Cream, REMEMBER TO: Prepare the mascarpone cream and store in an airtight container in the refrigerator for up to 4 days.
FOR: SCRAMBLED EGGS With Red Grape and Avocado Salsa, REMEMBER TO: Prepare the salsa (without the avocado) and place into an airtight container. Refrigerate for up to 4 days. Add avocado just before serving.
FOR: POACHED EGGS In Spicy Tomato Sauce, REMEMBER TO: Prepare the sauce and store in an air tight container in the refrigerator for up to 4 days. Reheat before serving.
FOR: MELON BOWLS With Strawberry Ginger Sauce, REMEMBER TO: Cut up the fruit and store in an airtight container and chill for up to 4 days. Cover and store the melon “bowls”.
FOR: ROASTED VEGGIE BURRITOS With Chipotle Chili Tomato Sauce, REMEMBER TO: Roast the veggies, cool to room temperature, store in an airtight container in the refrigerator for up to 3 days.
FOR: STIR FRY CHICKEN AND BROCCOLI With Chopped Peanuts, REMEMBER TO: Blanche the broccoli and store in an air tight container for up to 4 days.
FOR: GRILLED NEW YORK STRIP STEAKS With Garlic Herb Oil, REMEMBER TO: Prepare the seasoned oil and store in an airtight container in the refrigerator up to 4 days.
FOR: FRUIT AND YOGURT BREAKFAST PARFAITS With Granola Crunch, REMEMBER TO: Prepare granola and store in an air-tight container at room temperature for up to two weeks.
FOR: BREAKFAST BURRITOS With Red Pepper Salsa, REMEMBER TO: Prepare salsa and store in the refrigerator for up to 4 days.
FOR: STUFFED SWEET POTATOES With Spinach and Corn, REMEMBER TO: Bake the sweet potatoes, cool, and store in an airtight container in the refrigerator for up to 1 week.